ATLANTA - Good Day Atlanta pet of the day from the Humane Society of Cobb County. For more information click here.
Serenbe Playhouse presents Grease the musical. For more information click here.
Chef Palak Patel joins us with a black-eyed pea and shrimp recipe. For more information click here.
Shrimp & Black-Eye Pea Salad
Using fresh herbs and spices this dish creates a vibrant South American herb sauce chimichurri as a marinade for these tasty shrimp or cauliflower, and also as a dressing for the black-eyed pea and tomato salad. This traditional chimichurri recipe is made with ají molido, a sweet pepper powder similar to paprika, but slightly smokier.
· 1 cup packed parsley leaves, finely chopped
· 1/2 cup extra-virgin olive oil
· 1/4 cup fresh lemon juice
· 2 tablespoons finely chopped oregano
· 2 small garlic cloves, minced
· 1/4 teaspoon crushed red pepper
· 1 tablespoon smoked paprika
· Kosher salt
· Freshly ground pepper
· 20 large shrimp, shelled and deveined
· 2 cups cooked or thawed frozen black-eyed peas
· 2 cups yellow cherry tomatoes, halved
· 2 cups baby kale or spinach
1. In a medium bowl, whisk the parsley with the olive oil, lemon juice, oregano, garlic and crushed red pepper. Season the chimichurri generously with salt and pepper. In a large bowl, toss the shrimp with 1/4 cup of the chimichurri and refrigerate for 30 minutes.
2. Preheat large skillet. Season the shrimp lightly with salt and pepper, sauté until just cooked through, 3 to 4 minutes. Transfer to a plate.
3. In a large bowl, toss the black-eyed peas with the tomatoes, kale and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve, passing the remaining chimichurri at the table.